Pancetta and Parmesan Torte

Name: Pancetta and Parmesan Torte
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H33M0.000S
Total time: P0Y0M0DT1H3M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1 refrigerated pie crust (half of 15-ounce package), room temperature; 1 teaspoon olive oil; 4 ounces thinly sliced pancetta, chopped; 2/3 cup whipping cream; 1/2 cup whole milk; 3 large eggs; 3 tablespoons finely chopped fresh Italian parsley leaves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup shredded Parmesan

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Girls Night In

Pancetta and Parmesan Torte

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

447

Total Fat

34

Saturated Fat

15

Carbohydrates

22

Dietary Fiber

1

Sugar

2

Protein

14

Cholesterol

148

Sodium

563

Total: 1 hr 3 min
Prep: 15 min
Inactive: 15 min
Cook: 33 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

447

Total Fat

34

Saturated Fat

15

Carbohydrates

22

Dietary Fiber

1

Sugar

2

Protein

14

Cholesterol

148

Sodium

563

Total: 1 hr 3 min
Prep: 15 min
Inactive: 15 min
Cook: 33 min

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature

1 teaspoon olive oil

4 ounces thinly sliced pancetta, chopped

2/3 cup whipping cream

1/2 cup whole milk

3 large eggs

3 tablespoons finely chopped fresh Italian parsley leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup shredded Parmesan

Directions

Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.